Spinach and Red Pepper Frittata
- 8 Chippenham Eggs
- 6 oz. Baby spinach, or 1 bunch spinach Washed and Stemmed
- Extra virgin olive oil
- 2 Red bell peppers, Seeded and diced
- 1-2 Garlic cloves (to taste) Minced
- 10 Fresh marjoram leaves Chopped
- Freshly Ground Pepper
- 2 tbsp Low-fat milk
- Steam the spinach above an inch boiling water until just wilted, about 2 mins; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
- Heat 1 tbsp of the olive oil over medium heat in a non-stick skillet and add the bell peppers. Cook, stirring often, until tender, 5-8 mins. Add the garlic and salt to taste, stir for about 30 secs, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
- Beat the eggs in a large bowl. Stir in ½ tsp salt, pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tbsp of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few mins of cooking.
- Turn the heat to low, cover and cook 10 mins, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should turn a golden color and eggs set.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1-3 mins, watching carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for 5 -15 mins. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.